At Paxton Wines, we have been nurturing our family owned vineyards in McLaren Vale, South Australia, since 1979. We are leaders in organic and biodynamic winemaking. Viticulturist David Paxton, along with Winemakers Ashleigh Seymour and Kate Goodman has combined their years of experience, and by embracing biodynamic and organic practices (fully certified since 2011), are producing the healthiest of vines. Through the use of natural preparations and composts, the soil and vine are able to find the perfect balance. The end result is exceptionally pure fruit and “Wines with Life”.
Organic | Biodynamic | Vegan
This is really an olfactory party, there’s so much going on. Bunchy characters like homemade boiled lollies, strawberry shortcakes and lilly pillies meld with smoky speck and brooding dark musk. After some air, touches of Turkish spices hint to the delicate integration of French oak.
The energy is enlivening as this wine graces the palate, long and undeviating on first taste, it fills out with a little time in the glass. Medium bodied, it feels like a juxtaposition of goats nibbling their way through brambly wild berries and mint and the tension of acrobatic tricks on a high wire. A delicate finish like sinking your toes into the smooth, fine sands of the Whitsundays.
Perfect with duck dishes
This wine can be enjoyed young, however, careful cellaring for 5–20 years will be rewarded
WINE MAKING & VINTAGE
2020 posed many challenges throughout Australia. Another intense drought year through the growing season was followed by one of the most devastating bushfire seasons this country has ever seen. Fortunately McLaren Vale was largely unaffected by this devastation and the early signs indicate 2020 to be a very special vintage; one to savour. Moderate weather throughout the picking season, combined with lower yields allowed the flavours to develop harmoniously and in balance. Varietal expression was excellent with Shiraz and Grenache showing lovely intense flavour without excessive tannin or alcohol. Tempranillo and Graciano are showing lovely plum and pepper characters and will be intriguing to see how they develop after time in oak and bottle.
The grapes were hand picked and selector harvested at optimum flavour and sugar equilibrium. 40% of the harvest was used as whole bunches while the remainder was delicately destemmed and fermented using 100% indigenous (wild) yeast . The small batch open ferments were carefully plunged and pumped over for 10-15 days to extract colour, flavour and tannin structure. The ferments were pressed to new and mature French oak puncheons, where they were nurtured for 12 months prior to blending and bottling.
Tax code: 0107543457 issued by Hanoi Authority for Planning and Investment in 22nd August 2016.
Liquor distributor licence no 282/GP-BCT issued by Ministry of Industry and Trade in 02nd April 2018
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